These incredibly light and tender meatballs are a customer favorite at Black Sheep — and so easy to make at home.

This simple, flavorful dish takes only 30 minutes to prepare and uses ingredients found in most pantries. I like to serve it with bright green veggies, such as sautéed spinach, Swiss chard, or asparagus.

This recipe is perfect for a busy weeknight when you're in the mood for a hearty, warming meal but don’t have hours to devote to the task.

Cranberries may well be the most traditional of North American foods, but that needn’t mean they can be served only on Thanksgiving.

This dinner tastes and looks like it took blood, sweat, and tears, but your slow-cooker secret is safe with me.

Cool and hot, juicy and crisp — all the right contrasts and fun assembly, too.

Just about anything encrusted in salt tastes great.

This chunky chicken soup flavored with cumin, chili, and lime is served with a variety of toppings that include avocado, fresh cilantro, and crisp tortilla strips.

Inspired by cookbook author Susie Middleton of West Tisbury, who starts her chicken breast-side down, I came up with this recipe that combines my favorite salting technique with Susie’s cooking method.

Susan adapted this recipe from Sheila Lukins All Around the World Cookbook (Workman Publishing Company, 1994).